Spaghetti Squash

So many people rave about spaghetti squash so I decided to pick up a smaller squash at the grocery store to give it a try. I enjoy squash in general – acorn, butternut, etc. so I figured it’d be a trial run to see if spaghetti squash would join that list.
I cut the spaghetti squash in half lengthwise then scooped out the seeds and pulp.  I spritzed a baking sheet with non-stick cooking spray, then placed the squashes onto the pan face down.  I then put them into a 350 degree oven for roughly 30 minutes.  I checked my squashes and added a splash of water into the pan to help “steam” the squash a bit more before returning them back to the oven for another 10 minutes.  Granted, cooking times will vary based on the size of your squash.
After taking the squashes out of the oven, I let them cool until cool enough to touch, then took a fork and raked it down the center of the squash, pulling out the pulp as I went along.  The squash came out of the “shell” so easily and none of it went to waste.  I ate some while it was warm and found I really enjoyed it.  It tastes exactly like squash.  The flavor possibilities are endless – you can eat it plain, you can eat it with some sweetness on it (brown sugar, etc.), you can saute it with onion garlic and olive oil.  Some even use it as a substitute to pasta – although I’m not entirely sure I’d be that adventurous.
The great benefit of squash is that it’s a power food, it’s filling, it’s really low in calories and it’s a 0 points plus value for those of us who follow Weight Watchers.
I’m quite a fan! Though sadly the price of spaghetti squash has doubled in the past few weeks … and that’s no fun.